With the first snow, you just got to get your priorities straight! Yes, it's shoveled and ready to go!
I decided to smoke a 13 lb Butterball turkey on this first snow day. The pit temp hovered around 350 degrees and only dropped to 300 degrees after the cook was around 2.75 hours. I monitored the cook with two ThermoWorks Smoke thermometers. I kept an eye on the pit temp and three other probes were set in the turkey. One probe was in each breast and one was in one of the thighs.
I decided I would let the breasts' internal temperature get to 167 degrees in the breasts before taking the turkey out of the smoker. Throughout most of the cook, the thigh was always 5-10 degrees hotter than the breast. One breast was almost always 10 degrees hotter than the other, but towards the end of the cook, the two breasts were only 1 degree different from each other. The thigh however ended up 10 degrees higher than the breasts.
I used Weber's Kickin' Chicken rub on the turkey and sprayed it with Canola Oil spray to help the skin crisp up and get a nice brown tan. The wood was Apple wood.
Took 5 days to thaw. I brined it in salted water overnight.
1/2 Hour into the cook:
2 hours into the cook. I decided to tent the turkey with some aluminum foil to keep it from getting too dark. I just laid the foil on top lightly.
Monitoring the pit temp, thigh temp and both breasts:
The final product. 3 hours for a 13 lb turkey. Not too bad.
I believe the key to the quickness of this cook was the high temp of the pit.
I cooked with the water pan in place, but did not put in any water. The higher temp crisped the skin.
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